Prawn (or Crayfish) Brioche with Chilli Lime Mayo
Photography by Sarah Tuck.
To me these are the perfect spring picnic food to enjoy with a glass of crisp white; they can be served lunch size (like these) or divided up into sliders to serve with drinks.
Serves: 6
INGREDIENTS
700 grams cooked king prawns or cooked crayfish meat
2 cos lettuces
6 brioche buns
100 grams butter
2 avocados, halved and sliced
1 teaspoon chilli flakes, to garnish
Chilli lime mayo
1⅓ cups good-quality egg mayonnaise
finely grated zest of 2 limes
2 teaspoons American mustard
½ teaspoon chilli flakes
2 teaspoons sriracha sauce
sea salt
METHOD
Preheat the oven to 180°C.
Chilli lime mayo: Whisk the mayonnaise with the lime zest, mustard, chilli flakes and sriracha sauce.
Chop the prawns in half and toss through a quarter of the chilli lime mayo. Season to taste with sea salt.
Trim the bases from the lettuces and chop large leaves, leaving the smaller leaves whole.
Cut the brioche buns in half and butter the cut sides of both halves. Heat the rolls in the oven for 2–3 minutes. Spoon the chilli lime mayo on to the bases and top with lettuce, avocado and prawns.
Drizzle with remaining mayo and sprinkle with a little extra chilli flakes and sea salt and top with the brioche bun lid.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.